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Archive for the ‘side dishes recipe’ Category

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My meat balls

2013-04-20 20.58.35

Vintage meat grinders

I own three meat grinders, yep, three because I like to grind my own meat.

_-9041That way, the end result consist of only ingredients that I choose to have mixed in my meat and not ingredients that are used as a weight filler in order for the store to sale it at a higher price, grounded, by weight.  _-9044And also, by grinding my own meat,  I get to mix different kind of meats, all together.  I just LOVE meat!

Meatballs are a great invention.  I use them in all kind of dishes, from soup to even lasagna and cake (birthday cake made out of ground beef for my dog!).

2013-04-08 16.08.37

Boiling my meat balls

My recipe for meat ball is pretty simple.  I reach for the quality of the meat used and not really for the recipe.  A plain recipe can be used with so many great sauce.  The main idea here is to obtain a great meat ball that will hold its shape while cooking or baking.

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Frying my meat balls

I usually bake or boil my meat balls, pack them in plastic bags and keep them in the freezer in small portion, ready to be used whenever I like it.  _-9043I roll my meat balls by hands but sometimes, I use a small ice cream scooper to form the balls.

So here is the recipe for my Meat balls with blue cheese gravy :

500g of ground beef

125ml dry ground crumb (crackers or bread)

125ml water

Salt and pepper

Mix it all together and form into balls (about 30 balls).  Bake in the oven at 190C for about 15 minutes.  _-9046I do not fry the meatballs very often, I prefer them baked in the oven, that way they stay nicely round and less greasy.

For the sauce, use left over blue cheese, half a cup of cream and melt together in a pan on the stove.

Add about half a cup of water and mix well until the mix had combined well.  Drop the meatballs into the gravy and serve hot!

These meatballs are just so surprising in taste and they keep their shape very well.

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Meat balls with home made pasta, tarragon herbs and olive oil, mixed together

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Meat balls mixed with pasta, cheese and a good helping of cheese, baked and served

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The sauce here is made from a plain bechamel sauce, with added grated cheese with it

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Home made tomato sauce, without the meat balls. I prefer to have them both apart and served only together, over the pasta.

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Meat balls with blue cheese sauce, served over a toasted piece of home made bread

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This blog post appeared in The June Daring Cooks’ challenge 2013 – meatballs.   Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.

Posting Date: June 14, 2013

Download the printable .pdf file HERE

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